Green beans and mushrooms with tarragon cream sauce


This comforting summer dish really celebrates the verdant vegetables of the season. Vibrant broad beans and green beans are kept al dente to provide crunch amid the richness of the cream, and plenty of herbs and lemon zest keep this vegetarian dish light and fresh.

First published in 2019

This delicious vegetarian dish is somewhere between a stroganoff and a fricassee. Despite it’s cream sauce base, it’s a lovely fresh summer dish as the fresh vegetables are only cooked for a few minutes to retain some bite. It’s finished off with lots of herbs and lemon zest again keeping it light and fresh. Feel free to switch up the herbs and vegetables for whatever you have in your fridge– peas, baby gem lettuce or sweetcorn are all great additions. The dish makes a great vegetarian main course served up with crusty bread or silky mashed potatoes.





Sauté the shallot and garlic in oil until softened
Add the white wine and reduce by half
Add the stock and cream and season with salt and pepper. Simmer until reduced by half
Meanwhile, fry off the mushrooms in a hot pan with a splash of oil until cooked then season with a pinch of salt
Once the cream sauce has reduced sufficiently, add the mushrooms to the sauce along with the green beans and broad beans
Simmer in the sauce for 5 minutes or until the beans are just cooked
Take off the heat and stir in the spring onions, herbs and lemon zest. Taste and season with salt, pepper and lemon juice, and serve

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